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Ingredient
Butternut squash bisque
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Chef :
Chef BryceButternut squash bisque
Serves 6. I served this with pan seared salmon and asparagus.
Ingredient
1 cup
chopped carrots
8 oz
heavy cream
1 tsp
ground ginger
4 tbsp
butter
1 tbsp
real maple syrup
1 1/2 tbsp
Yellow curry powder and 1 tsp turmeric
1 tbsp
brown sugar
Cooking instructions
* Step 1
Melt butter and add onions, peppers, Chile pepper, garlic and bacon and season with salt and pepper, sweat the veggies way down.
* Step 2
Add the carrots, squash and stir, add curry, ginger, turmeric, syrup, brown sugar, salt and pepper and stir. Bring to a boil, cover and turn to low and simmer until veggies are tender (about 45 minutes) taste for seasoning.
* Step 3
Add mixture to a processor until smooth and the I work it through a sieve to ensure it’s silky and then add back to the pot and keep warm.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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